Step 1

PREPARING THE CARAMEL TOPPING:

Step 2

Method 1 (Microwave)

Step 3

This is the easiest way to go if you have a microwave oven.

Step 4

Prepare llanera molds. Place a towel or trivet on the bottom to protect your countertop.

Step 5

Place sugar and water in a microwave-safe glass with handle (I use Pyrex). Stir with a spoon or fork until thoroughly mixed.

Step 6

Place Pyrex glass in the microwave and set timer to 4 minutes. Please note that microwave settings vary, so it’s important you pay close attention while making the caramel or you’ll burn it. In my microwave, it takes 4 minutes and 30 seconds to get the right caramel color. Check out Manang Kusinera’s video below on how to do it properly.

Step 7

Use a potholder to hold Pyrex glass and empty contents onto individual aluminum molds. Use extreme caution as the caramel is VERY HOT and can burn you! Work quickly as the caramel hardens fast as soon as it touches the mold. Use a tong or with gloved hand, grab the llanera and swirl it around to distribute the caramel evenly on the bottom. Set aside while you prepare the custard mixture.

Step 8

Method 2 (Stove-top)

Step 9

Combine sugar and water in a sauce pan and dissolve on low heat. Stir constantly and pay attention as it melts; you don’t want to burn it. As sugar turns to light brown, turn off heat. Divide and transfer quickly to individual molds. If you’re using a llanera, use a kitchen tong to hold it as you’re pouring the caramel because it can get very hot. Tilt the mold when needed to distribute evenly on the bottom. Set aside to cool and harden while you prepare the egg-milk mixture.

Step 10

Alternately, place ¼ cup sugar on each llanera. Turn on stove to low and using a tong to grip the mold, melt the sugar directly over the flame till it turns caramel in color. Swirl llanera around to evenly distribute caramel. Repeat same with second mold.

Step 11

PREPARING THE EGG-MILK MIXTURE

Step 12

Fill steamer with enough water (about 3-5 cups). Bring to a boil then lower heat to LOW (numbers 2-3 in your stove dial).

Step 13

Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into the blender. Cover and “pulse” for 10 seconds until a uniform mixture is achieved. You will see lots of bubbles, but don’t panic! You can always strain the mixture, like I did. Manang Kusinera didn’t mention the straining part, but I just did so because I want my flan smooth without any air pockets.

Step 14

Strain the mixture at least 3 times until you got rid of some impurities from the eggs and the bubbles have diminished.

Step 15

Transfer egg-milk mixture onto individual molds using a ladle. Use your fingers to pop up any stray bubbles on the surface.

Step 16

Cover each llanera with aluminum foil and arrange in the steamer.

Step 17

Just for demonstration, I decided to use a small ramekin in addition to the aluminum molds in this post. I microwaved the caramel directly in the ramekin, poured the mixture, covered it with aluminum foil, and place it in the steamer with the rest. To make the caramel, just put 2 tablespoons of white sugar into the ramekin together with 1 tablespoon of water and microwave for 1 ½ - 2 minutes until sugar turns amber in color. Allow to harden first before adding the egg-milk mixture, about 1-2 minutes. Make sure to use an oven mitt or potholder to grab the ramekin from the microwave and to set it on a towel or trivet.

Step 18

Cover steamer and steam for 30 minutes for the ramekin, 1 hour for large size llanera, and 1 hour 15 minutes for XL. To check for doneness, insert a toothpick into the mixture. It should come out clean. Remove from steamer and allow to cool, still covered. When it reaches room temperature, refrigerate overnight to help set.

Step 19

When ready to serve, run a knife around the edge of mold or ramekin and invert into a serving plate.